This low residue sugar cookie recipe is soft-centered with crisp edges and made entirely from low fiber, residue-friendly ingredients. There are no whole grains, nuts, seeds, or high-fiber add-ins. These cookies are great for those recovering from digestive issues, prepping for a colonoscopy, or following a short-term low residue eating plan.

Ingredients Needed:

2½ cups all-purpose flour: low fiber and easy to digest.
2 tsp baking powder: helps cookies rise lightly.
¾ tsp fine sea salt: for balanced sweetness.
2 sticks unsalted butter (room temperature): rich and creamy base.
1¼ cups granulated sugar + ¼ cup for rolling: smooth texture, no rough fiber.
1 large egg + 1 egg yolk: adds moisture and richness.
1 tsp vanilla extract: classic flavor.

How To Make Low Residue Sugar Cookies:

Preheat Oven:
Set oven to 350°F. Line baking sheets with parchment.

Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt.

Cream Butter and Sugar:
In a large bowl, beat butter and 1¼ cups sugar on medium-high until light and fluffy (about 2–3 minutes). Scrape down sides.

Add Eggs and Vanilla:
Beat in egg, yolk, and vanilla until smooth.

Combine Mixtures:
Slowly mix dry ingredients into wet until just combined.

Form and Roll Dough Balls:
Scoop 3 tbsp dough portions, roll in the remaining sugar, and place 2 inches apart on baking sheet. Slightly flatten with a measuring cup.

Bake:
Bake 10–12 minutes until edges begin to brown. Cool on pan for 5 minutes, then transfer to wire rack.

Recipe Tips:

Avoid whole wheat flour or added fiber versions—stick with refined flour.
Skip add-ins like nuts, seeds, or coconut.
Use unsalted butter—salted may increase sodium for sensitive guts.
Perfect for post-surgery, prep diets, or flare recovery.
Cookies are not high fiber—ideal for low residue needs.

How to Store & Reheat:

Room Temperature: Store in airtight container up to 3 days.
Fridge: Optional—can store up to 1 week, bring to room temp before eating.
Freezer: Freeze for up to 2 months. Thaw at room temperature.

Nutrition Facts (per cookie, approx.):

Calories: 215
Sodium: 85mg
Protein: 2g
Fat: 11g
Carbs: 27g
Fibre: 0.5g
Sugar: 16g

FAQs:

Are sugar cookies low residue?
Yes, when made with white flour, no fiber-rich mix-ins, and no fruit or nuts, they are suitable for low residue diets.

What flour is best for low residue cookies?
Use all-purpose white flour—avoid whole grain or high-fiber flours.

Can I eat cookies on a low residue diet?
Yes, if they are made from low fiber ingredients and don’t include seeds, nuts, or dried fruit.

Is vanilla extract OK on a low residue diet?
Yes, in small amounts. It adds flavor without adding fiber.

Can I make these ahead of time?
Yes! They store well for a few days and freeze beautifully.

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